Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil.

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Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.

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Antioxidant Content and Antioxidant Capacity of the Protein-Rich Powdered Beverages Enriched with Flax Seeds Gum

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Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef.

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A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour.

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Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems

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Overcoming the bitter taste of oils enriched in fatty acids to obtain their effects on the heart in health and disease.

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Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

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Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification.

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